How To Make Einkorn Sourdough Discard Chocolate Chip Muffins

These Einkorn Sourdough Discard Chocolate Chip Muffins will be your new favorite go-to for a healthy, easy to digest breakfast every day of the week! Plus, it’s gluten friendly and kid approved. Win-win!

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Why Einkorn?

Einkorn is one of only three farrow grains (the others being Emmer and Spelt): the ancient grains that have never been hybridized and date back thousands of years.

Also known as “man’s first wheat,” Einkorn has become renowned in the health world as a grain that is easy to digest and is higher in nutritional value than most modern wheat.

It contains higher amounts fiber, protein, vitamins, and minerals and naturally has less gluten.

Thus, those who cannot tolerate gluten may find themselves able to digest einkorn (especially fresh milled einkorn) without trouble.

If you haven’t already gotten started with fresh milled flour, read this to get started. You won’t turn back!

Additionally, Einkorn has been scientifically studied and proven to be higher in antioxidants as well as contain anti-inflammatory properties.

This Einkorn Sourdough Discard Chocolate Chip Muffin recipe has exactly what you need to get the protein, vitamins and minerals your body needs to fuel your morning!

Tips For Making Einkorn Sourdough Discard Chocolate Chip Muffins:

• Don’t overmix your batter! Muffin batter likes to be “just” mixed. Not under, but certainly not over.
• Don’t skip out on the waiting period. If you’re in a rush, try to at least wait 10 minutes while your oven preheats so that your fresh milled flour can soak up the liquid. Remember, fresh milled flour is thirsty!
• I like to sprinkle in the chocolate chips in after I pour the batter into the muffin pan and right before I plan to bake. The reason why is because the chocolate chips, being heavier than the batter itself, tend to sink to the bottom. This allows for them to be more evenly distributed!

Kitchen Tools For Making Einkorn Sourdough Chocolate Chip Muffins:

• Muffin pan. We like to use cast iron like this cast iron muffin pan.
• Large bowl.
• Large wooden spoon.

Ingredients For Making Einkorn Sourdough Chocolate Chip Muffins:

• 1 cup of Einkorn wheat berries ground finely or 2 cups of all purpose einkorn flour
• 1/2 cup sugar (we like coconut sugar, but any sugar will do)
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 cup chocolate chips
• 2 eggs
• 1/2 cup oil, melted butter, or ghee
• 1 tsp. vanilla
• 1 cup buttermilk or liquid of choice (water, milk, whey)
• 1 cup sourdough discard (can use less if desired).

Recipe For Making Einkorn Sourdough Chocolate Chip Muffins:

Add your dry ingredients (except your chocolate chips) to a mixing bowl and mix. I like to use a large wooden spoon to fold over the batter and scrape the sides to incorporate everything evenly, but not overmix.

Next, add your wet ingredients including your sourdough discard (don’t overmix but just so) and let sit for 20 minutes. If using store bought flour, go ahead and skip the wait time and on to the next step.

Note: while waiting for my batter to set, about 10 minutes in I usually go ahead and preheat my cast iron muffin pan my oven to 375 F. This way the cast iron is heated up and ready to go!

Preheat your oven to 375 degrees F and grease your muffin pan.

Pour your batter into the muffin pan, filling about 3/4 of the way full. It’s ok if you go a little over.

Sprinkle in your chocolate chips liberally and bake for 15-20 minutes or until the tops of your muffins are a light golden brown and a toothpick inserted into the middle of the muffin comes out clean!

Brush with melted butter (optional), serve with a glass of raw milk and enjoy! Let me know in the comments how you like these and I’d love if you enjoyed this recipe that you gave me a review.

Bon appetit!

Einkorn Sourdough Chocolate Chip Muffins

Chiliwist & Raw

This Einkorn Sourdough Discard Chocolate Chip Muffin recipe will be your new favorite go-to for a healthy, easy to digest breakfast every day of the week! These are gluten friendly and kid approved. Win-win!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Resting Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Ingredients

  

• 1 cup of Einkorn wheat berries ground finely or 2 cups of all purpose einkorn flour
• ½ cup sugar we like coconut sugar, but any sugar will do
• 1 ½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. cinnamon
• 1 cup chocolate chips
• 2 eggs
• ½ cup oil, melted butter, or ghee
• 1 tsp. vanilla
• 1 cup buttermilk or liquid of choice (water, milk, or whey)
• 1 cup sourdough discard (you can do less discard if you'd like)

Instructions

 

• Add your dry ingredients (except your chocolate chips) to a mixing bowl and mix. I like to use wooden spoon to incorporate everything evenly.
• Next, add your wet ingredients including your sourdough discard by folding it in with your wooden spoon (don't overmix but just so) and let sit for 20 minutes. If using store bought flour, go ahead and skip the wait time and on to the next step. (About 10 minutes before my timer goes off, I like to preheat the oven to 375 F).
• Once your cast iron muffin pan is pre-heated, take it out of the oven and pour your batter into the muffin pan, filling most of the way full.
• Sprinkle in your chocolate chips liberally and bake for 15-20 minutes or until the tops of your muffins are a light golden brown and a toothpick inserted into the middle of the muffin comes out clean!
• Brush with melted butter (optional), serve with a glass of raw milk and enjoy! Let me know in the comments how you like these and I’d love if you enjoyed this recipe that you gave me a review.

Notes

See my post above for tips and tricks for success with this recipe!

Keyword breakfast, chocolate chip, discard recipe, einkorn, fresh milled flour, gluten friendly, healthy, sourdough discard

Frequently Asked Questions:

Can I eat this if I’m gluten free?

The answer is likely YES. As stated above, because einkorn is naturally lower in gluten and is easier to digest many people who cannot tolerate gluten can tolerate einkorn. It especially helps if these are made with fresh milled flour as it contains the bran and germ of the wheat berry, which contain nutrients to help you digest gluten.

Can I double this recipe?

Yes! Double and triple if you’d like. I’ve never tried to freeze these, but my gut tells me this is possible. You could at least refrigerate these in an air-tight container and eat these throughout the next couple of weeks!

Can I make these dairy free?

Yes! Substitute the buttermilk for water or your liquid of choice. However, I strongly encourage those who think they can’t tolerate dairy to try raw A2/A2 milk. It may likely be that you are not lactose intolerant, but instead are drinking heavily processed pasteurized commercial dairy, which doesn’t contain the essential enzyme lactase. Learn more about that here.

Is Einkorn healthy?

Absolutely. As mentioned above, Einkorn naturally contains less gluten and a higher protein content than modern wheat. It is easier to digest and, when fresh milled, contains 40 of the 44 essential nutrients necessary for survival. Your body needs fresh milled flour every day. What better way to incorporate these nutrients than to make these healthy Einkorn Sourdough Discard Chocolate Chip Muffins!